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knob butter or margarine
1/2 onion, chopped
1-2 cloves garlic, crushed
600ml veg or chicken stock
button mushrooms, sliced
Roasted Veggies with Couscous
Tasty Mushroom Risotto
Vegan Moroccan-Style Couscous
Barbecued Vegetables with Couscous
Barley Mushroom Risotto
Veggie Falafel Burgers
Roasted vegetable couscous
Barbecued Portobello Mushrooms
Courgettes with Chickpea and Mushroom Stuffing
Melt butter and fry the onion and garlic for a couple of minutes. Make the stock and keep it hot
Then add the mushrooms (and any other veg you want to use – courgette works well). Fry on moderate heat for 5 minutes.
Add the couscous, about 3 tablespoons per person, and mix with the onions, garlic and mushrooms.
Add the stock, one ladleful at a time. Add the next ladleful when it is all absorbed by the couscous. Keep stirring. After about 10 minutes the couscous will not want to absorb any more so reduce the final ladleful to the desired consistency – it should look creamy. Serve and enjoy!
Mushroom Couscous Risotto